Grandpa Mccarthys Split Pea Soup Recipes

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

PAUL AND LINDA MCCARTNEY'S SPLIT PEA SOUP

Steps:

• Place split peas, lentils, onions, celery, tomatoes and leeks in large pot and cover with water.
• Bring to boil, lower heat and simmer about 1-1/2 hours, until split peas and lentils are soft.
• Add butter and stir until melted.
• Add peppercorns and sea salt to taste.

GRANDMA'S SPLIT PEA SOUP

Steps:

• Combine all ingredients in a large soup pot.
• Bring to a boil slowly.
• Reduce heat and simmer until thick.
• Remove bone, skin, and any fat.
• Chop meat into bite-sized pieces.
• Season to taste.

PARKER'S SPLIT PEA SOUP

Steps:

• In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

GRANDPA MCCARTHY'S SPLIT PEA SOUP

Steps:

• Clean peas in water, removing bad ones.
• In a large sauce pan, combine peas, broth, ham bone, water and spices and bring to a boil.
• Reduce heat and simmer for 1 hour.
• Remove from heat and extract ham bone.
• When cooled enough to handle, remove meat from bone and cut into small pieces.
• Add meat and potatoes to mixture and simmer for additional half an hour more.
• Remove and discard bay leaf.

MRS. SCHREINER'S SPLIT-PEA SOUP

Steps:

• In a large heavy kettle or stock pot cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
• Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened.
• Add remaining ingredients and simmer 2 hours uncovered, stirring occasionally and adding 1 to 2 cups more water (or broth) if soup becomes too thick.
• Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board.
• Discard fat and bones and chop meat.
• Return meat to kettle and simmer soup, stirring, until heated through.
• Discard bay leaf.
• Just before serving, crumble bacon and sprinkle over soup.
• Makes 8 cups.

ENGLISH PUB SPLIT PEA SOUP

Steps:

• Place ham bone in a 4-qt. slow cooker. Add peas, celery, carrot and onion. Combine water, beer and mustard; pour over vegetables. Cook, covered, on high 5-6 hours or until peas are tender., Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to slow cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.

GRANDMA'S SPLIT PEA SOUP

Steps:

• Add all ingredients except for the milk to soup pan and cover with water.
• Simmer 4 hours covered, adding more water as needed or until the peas break up.
• after the peas break up, remove lid and let excess water steam off until you have a thick paste.
• Add evaporated milk and serve.

SPLIT PEA SOUP WITH ROSEMARY

Steps:

• Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

MRS. SCHREINER'S SPLIT-PEA SOUP

Steps:

• In a large heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
• Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened. Add remaining ingredients and simmer, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours.
• Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board. Discard fat and bones and chop meat. Return meat to kettle and simmer soup, stirring, until heated through. Discard bay leaf.
• Just before serving, crumble bacon and sprinkle over soup.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.